Strawberry Ice Cream Cake

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Strawberry Ice Cream Cake
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Health Score:
68 / 100
50 min.
ready in 6 h. 50 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,144 cal.(54 %)
Protein20 g(20 %)
Fat75 g(65 %)
Carbohydrates91 g(61 %)
Sugar added71 g(284 %)
Roughage8.4 g(28 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.1 μg(11 %)
Vitamin E14.7 mg(123 %)
Vitamin K19.1 μg(32 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin7 mg(58 %)
Vitamin B₆0.6 mg(43 %)
Folate191 μg(64 %)
Pantothenic acid1.8 mg(30 %)
Biotin55.6 μg(124 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C132 mg(139 %)
Potassium955 mg(24 %)
Calcium248 mg(25 %)
Magnesium131 mg(44 %)
Iron4.9 mg(33 %)
Iodine103 μg(52 %)
Zinc2.3 mg(29 %)
Saturated fatty acids27.6 g
Uric acid51 mg
Cholesterol368 mg
Complete sugar91 g


For the ice cream
220 grams Strawberries
2 egg yolks
2 eggs
4 centiliters Orange liqueur
125 grams powdered sugar
200 grams Mascarpone
200 milliliters Whipped cream
200 grams chopped Hazelnuts
For the sorbet
150 grams sugar
500 grams Strawberries
1 lemon (juiced)
2 egg whites
150 grams Strawberries (for garnish)

Preparation steps


For the ice cream: Rinse, hull and puree the strawberries. Whisk the yolks, eggs, orange liqueur and powdered sugar in a double boiler until thick and creamy. Remove from heat and allow to cool. Add the strawberry puree, orange liqueur and the mascarpone to the egg mixture. Stir to combine. Whip the heavy cream to stiff peaks and fold into the mixture. Line a springform pan with plastic wrap and sprinkle about 1/3 of the chopped hazelnuts into the bottom. Pour the ice cream mixture into the pan, smooth out and freeze for at least 2 hours.  


For the sorbet: Bring the sugar and about 200 ml of water to a boil. Reduce the heat and simmer for about 5 minutes. Remove from heat and let cool. Rinse, hull and puree the strawberries. Stir the lemon juice and sugar syrup into the strawberry puree. Whip the egg whites until stiff and fold into the strawberry mixture.  


Remove the ice cream from the freezer and sprinkle with half of the remaining nuts. Pour the sorbet layer on top, smooth out and freeze for at least 4 hours. 


Allow the cake to stand at room temperature for about 10 minutes before serving. Carefully remove from the springform pan and sprinkle with the remaining nuts. Rinse, hull and thinly slice the strawberries. Arrange them decoratively on the cake, slice and serve.